Shrimp And Grits Recipe
Make Shrimp And Grits Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grits
Shrimp and Sauce
To Garnish (optional)
Method
Grits
Add grits
Slowly whisk in 1 cup stone-ground grits so they don't clump. Reduce heat to low immediately.
Finish grits
Remove from heat and stir in 3 tbs unsalted butter, 1 cup grated cheddar, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning. Keep warm, covered, while you prepare the shrimp.
Shrimp and Sauce
Prep shrimp
Pat 1 lb shrimp dry with paper towels. Season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Lightly toss with 2 tbs flour to give a slight coating.
Cook bacon
In a large skillet over medium heat, cook 4 slices bacon until crisp, about 6–8 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet. Chop cooked bacon and set aside.
Sauté aromatics
Add 2 tbs olive oil and 2 tbs unsalted butter to the skillet with reserved bacon fat and warm over medium heat. Add 1/2 cup diced yellow onion, 1/2 cup diced bell pepper, 1 celery stalk (finely diced), and 3 minced garlic cloves. Sauté until vegetables are softened and translucent, about 4–5 minutes.
Build sauce
Stir in 1 tbs tomato paste and cook 1 minute. Sprinkle in any remaining 1 tbs flour (if you have any left) and cook 30 seconds to remove raw taste. Pour in 1 cup low-sodium chicken broth while scraping up browned bits. Add 1 tsp Worcestershire sauce and 1 tsp hot sauce. Bring to a gentle simmer and let reduce 2–3 minutes until slightly thickened.
Cook shrimp
Push sauce to the side and add the seasoned shrimp in a single layer. Cook shrimp 1.5–2 minutes per side until pink and just cooked through (internal temperature ~120–135°F). Stir shrimp into the sauce to coat and warm through. If sauce needs more fat or silkiness, swirl in an extra tablespoon of butter.
Finish and combine
Stir in chopped reserved bacon, 1 tbs fresh lemon juice, 2 tbs chopped parsley, and 2 tbs chopped green onions. Taste and adjust seasoning with salt, pepper, or more hot sauce as desired. Remove from heat.